• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cookin Canuck
  • Recipe Index
  • 30 Minute Meals
  • Cooking 101
  • Instant Pot Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Quick&Easy
  • Instant Pot
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Quick&Easy
    • Instant Pot
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Desserts » Cookies & Bars

    Nutella & Sea Salt Stuffed Sugar Cookie Recipe

    Published: Dec 13, 2011 · Modified: Jun 9, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 180 Comments

    239Shares
    Jump to Recipe

    You may never go back to your usual sugar cookie recipe after tasting these ones. Stuffed with Nutella and sprinkled with sea salt. Heavenly!
    You may never go back to your usual sugar cookie recipe after tasting these ones. Stuffed with Nutella and sprinkled with sea salt. Heavenly! #cookies #Nutella

    Nutella & Sea Salt Stuffed Sugar Cookie Recipe

    After making the first batch of Chocolate Nutella Fudge with Sea Salt last year, my family (kids, grandparents and brother-in-law included) immediately determined it was a must-have for each Christmas, to be served alongside my husband's great-grandmother's spritz butter cookies and my dad's irresistible ginger cookies. Yeah, okay...twist my arm. That fudge set off a cascade of gooey chocolate and hazelnut baking in our house, from Chewy Nutella & Oatmeal Bars to Nutella & Cream Cheese Swirled Blondies. It was only a matter of time before the Nutella weaseled its way into the center of my favorite sugar cookie recipe (typically made with crumbled Heath Bars).

    When making drop cookies, I like to be fairly precise about the size of each cookie so that they cook as evenly as possible. No loosey-goosey dropping from a spoon in this elf's kitchen. For years, I have used cookie scoops to dole out an equal amount of batter. It makes the process of doling out the dough go quickly and the scoops are fun for little hands to use, too. You can use the small scoops for bite-sized cookies, medium scoops for your average sized treats and large scoops for those gargantuan cookies like what you may see in your favorite bakery.

    Of course, if you decide to make bite-sized cookies, that means you get to eat a minimum of three cookies. Santa's rule. I swear on Rudolph's shiny red nose. It's a good thing this rule exists because it is virtually impossible to eat only one of these cookies.

    The Nutella sugar cookie recipe:

    Using a 1 teaspoon measure, scoop out Nutella and place in small mounds on a cookie sheet lined with parchment paper. Place in the freezer for 15 minutes.

    Nutella & Sea Salt Stuffed Sugar Cookie Recipe | cookincanuck.com #cookies #Nutella

    Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

    In a medium bowl, whisk together flour, baking powder, and salt.

    Nutella & Sea Salt Stuffed Sugar Cookie Recipe | cookincanuck.com #cookies #Nutella

    In a large bowl, beat butter and sugar with an electric mixer set on medium speed until the mixture is creamy and fluffy, 3 to 5 minutes. Beat in eggs, one at a time, and vanilla extract.

    Turn the mixer to low speed and gradually beat in the flour mixture until it is just combined. Using a rubber spatula, stir the mixture a few times to make sure all of the flour mixture is incorporated.

    Place ⅓ cup granulated sugar in a small bowl. Use 2 tablespoons cookie dough for each cookie. Split the piece of dough in half and slightly flatten the bottom half. Sprinkle 5 or 6 grains of sea salt on the dough. Use a small metal spatula to lift the mounds of Nutella from the baking sheet and lay on the bottom half of cookie dough, on top of the salt. If the Nutella starts to soften, place back in the freezer for a few minutes.

    Nutella & Sea Salt Stuffed Sugar Cookie Recipe | cookincanuck.com #cookies #Nutella

    Cover with the other piece of cookie dough. Seal the edges with your fingers. Roll the ball in the sugar to coat it and place it on a prepared baking sheet.

    Nutella & Sea Salt Stuffed Sugar Cookie Recipe | cookincanuck.com #cookies #Nutella

    Bake the cookies, one sheet a time, rotating from front to back halfway through baking. They are done when the edges are set and beginning to brown, 10 to 13 minutes.

    Nutella & Sea Salt Stuffed Sugar Cookie Recipe | cookincanuck.com #cookies #Nutella

    The centers of the cookies should still be soft and puffy. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Using a spatula, remove the cookies from the baking sheet and let cool on a rack. Serve.

    Nutella & Sea Salt Stuffed Sugar Cookie Recipe | cookincanuck.com #cookies #Nutella

    Other desserts with Nutella:

    Chocolate Nutella Fudge with Sea Salt
    Chewy Nutella & Oatmeal Bars
    Nutella & Cream Cheese Swirled Blondies

    NutellaStuffedCookies8

    Nutella & Sea Salt Stuffed Sugar Cookies

    You may never go back to your usual sugar cookie recipe after tasting these ones. Stuffed with Nutella and sprinkled with sea salt. Heavenly!
    5 from 1 vote
    Print Pin Rate
    Course: Desserts
    Cuisine: American
    Keyword: Cookies and Bars
    Prep Time: 15 minutes
    Cook Time: 13 minutes
    Freezing & Resting Time: 25 minutes
    Total Time: 53 minutes
    Servings: 24 Cookies (Approximately)
    Calories: 207kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • ½ cup Nutella chocolate-hazelnut spread
    • 2 ½ cups all-purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 1 ½ cups plus ⅓ cup granulated sugar divided
    • 14 tablespoons 1 ¾ sticks unsalted butter, softened
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 1 tablespoons sea salt
    Prevent your screen from going dark

    Instructions

    • Using a 1 teaspoon measure, scoop out Nutella and place in small mounds on a cookie sheet lined with parchment paper. Place in the freezer for 15 minutes.
    • Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
    • In a medium bowl, whisk together flour, baking powder, and salt.
    • In a large bowl, beat butter and 1½ cups granulated sugar with an electric mixer set on medium speed until the mixture is creamy and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, and the vanilla extract.
    • Turn the mixer to low speed and gradually beat in the flour mixture until it is just combined. Using a rubber spatula, stir the mixture a few times to make sure all of the flour mixture is incorporated.
    • Place ⅓ cup granulated sugar in a small bowl. Use 2 tablespoons cookie dough for each cookie. Split the piece of dough in half and slightly flatten the bottom half.
    • Sprinkle 5 or 6 grains of sea salt on the flattened dough.
    • Use a small metal spatula to lift the mounds of Nutella from the baking sheet and lay on the bottom half of cookie dough, on top of the salt. If the Nutella starts to soften, place back in the freezer for a few minutes.
    • Cover Nutella with the other piece of cookie dough. Seal the edges with your fingers. Roll the ball in the sugar to coat it and place it on a prepared baking sheet.
    • Repeat with the remaining dough and Nutella mounds, spacing the cookies about 2 inches apart from each other on the baking sheets.
    • Bake the cookies, one sheet a time, rotating from front to back halfway through baking. They are done when the edges are set and beginning to brown, 10 to 13 minutes. The centers of the cookies should still be soft and puffy.
    • Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Using a spatula, remove the cookies from the baking sheet and let cool on a rack. They can also be served warm.

    Nutrition

    Serving: 1Cookie | Calories: 207kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 348mg | Potassium: 55mg | Fiber: 1g | Sugar: 19g | Vitamin A: 225IU | Calcium: 16mg | Iron: 1mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    Disclosure: This post is sponsored by OXO and they provided me with OXO products for my personal use and the giveaway. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

    Signature

    239Shares
    « Sweet Potato & Pecan Fudge Recipe
    Make-Ahead Baked Eggs with Bacon, Mushrooms & Sage Recipe »

    Want more easy, healthy recipes?

    Subscribe to get the recipes sent straight to your inbox.

      We won't send you spam. Unsubscribe at any time.

      Reader Interactions

      Comments

      1. Diane

        December 17, 2015 at 3:12 pm

        I've been browsing online greater than 3 hours as of late, yet I by
        no means discovered any fascinating article like yours.
        It's beautiful price enough for me. In my opinion, if all webmasters
        and bloggers made good content as you did, the net
        will probably be much more helpful than ever before.

        Reply
      2. cheap seo uk

        December 16, 2015 at 11:17 pm

        I have read so many posts concerning the blogger lovers but
        this piece of writing is really a pleasant piece of writing,
        keep it up.

        Reply
      3. high quality leaflet printing

        December 09, 2015 at 10:53 am

        Hello! I've been reading your web site for a while now and finally got the courage to go ahead and give you a shout
        out from Kingwood Tx! Just wanted to mention keep up the great
        job!

        Reply
      4. corgipets.com

        January 08, 2015 at 1:49 am

        If you wish for to improve your knowledge simply keep visiting this
        web page and be updated with the latest gossip posted here.

        Reply
      5. Jessica G

        September 30, 2014 at 7:57 pm

        I just wanted to say thank you. This is the best cookie recipe I have in my rotation. I have used it so many times. It is a favorite of myself, my husband and all of our kids. They never last long when they're made, whether we just keep them at home or take them to a get together!

        Reply
      6. Sandra

        December 11, 2013 at 11:08 am

        Thank you so very much for this recipe!
        I have made it many times and each time I come back with great reviews.
        It is a simple cookie and I am pretty sure this is one of my favourite cookies for 2013.
        Love your step-by-step instructions and pictures.
        🙂

        Reply
      7. Susan (Oliepants)

        January 03, 2013 at 3:42 pm

        This was a great way to make a simple sugar cookie that much more divine!! Nutella makes everything better.

        http://oliepants.wordpress.com/2012/07/13/nutella-stuffed-sugar-cookies/

        Reply
      8. Chelle

        December 01, 2012 at 6:58 pm

        It is sea salt right? Because it looks like Kosher salt in the picture.

        Reply
      9. Arael

        October 03, 2012 at 4:39 pm

        I've made these cookies SEVERAL times, they always turn out fabulous and are gobbled right up! I made them over the summer for a 4th of July party and rolled some in red sugar, some in blue sugar and some in regular white sugar and then lined them up on a platter - very cute and soooo yummy!

        Reply
        • Dara (Cookin' Canuck)

          October 03, 2012 at 5:38 pm

          What a fun idea, Arael! I'm so glad you enjoy the cookies.

          Reply
      10. Ale

        September 09, 2012 at 7:30 am

        Thank you for this recipe. Sounds wonderful! I cannot seem to find at what temperature to bake these at. Could you let me know. Thanks!!!

        Reply
      11. Deandra

        August 06, 2012 at 10:53 pm

        This is such a great idea- coming from a girl who would scoop tablespoons of nutella before going to bed, it only makes sense that this should be baked really really soon in my kitchen. Thank you!!

        Reply
      12. Jane

        May 11, 2012 at 2:42 pm

        I had leftover Hazelnut Chocolate Spread to use up that I'd bought for a special-crepe-making occasion; it's not an item I normally buy, and it's far too expensive to waste! I happened upon your website and decided to give this recipe a whirl . . . yowza! A satisfying sweet fix, to be sure -- I'll place it on my "bake occasionally" list as they're a little too divine.

        Reply
      13. Mehrnaz

        April 06, 2012 at 12:05 am

        PLEASE HELP!!!!
        I just made these cookies and my dough was way too SICKY and i couldn't split it in half to put the nutella in. I have tripled checked the recipe and I have done everything precisely as stated. What could have went wrong?
        Thanks,
        Mehrnaz

        Reply
        • Dara (Cookin' Canuck)

          April 09, 2012 at 9:00 am

          Mehrnaz, I have to be honest that I have no idea what went wrong. I haven't had that issue, nor has anyone else reported having this issue. The dough is a pretty standard sugar cookie recipe and shouldn't produce those results. The only thing I can think of is that you may have added too much or too little of one of the ingredients.

          Reply
      14. CherylK

        March 16, 2012 at 5:24 pm

        Brilliant! Nutella in anything is tops in my book but inside a cookie? Well...all I can say is "Oh yeah!"

        By the way, I have that pretty green "Good Cookie" spatula and I just love it.

        Reply
      15. Annie @ Annie's Cooking Lab

        February 26, 2012 at 11:15 am

        I made these cookies this morning and they're SO good! The only change I made was to use Biscoff Spread instead of Nutella. Thanks so much for the recipe!

        Reply
      16. Madison

        February 04, 2012 at 8:13 pm

        Made them for Valentines Day with pink and red sugar!! SUPER cute and yummy!!!

        Reply
        • Dara (Cookin' Canuck)

          February 04, 2012 at 10:01 pm

          Madison, what a fun idea! I'm really glad you enjoyed the cookies.

          Reply
      « Older Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      • Facebook
      • Instagram
      • Pinterest
      • Twitter
      Photo of Dara Michalski.

      Hi there! Welcome to Cookin' Canuck.

      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

      More about me →

      Popular

      • Strawberry Nice Cream
      • Lemon Orzo Salad
      • Sautéed Corn, Zucchini & Blistered Tomatoes Recipe
      • Grilled Halloumi Cheese Recipe

      Footer

      ↑ back to top

      About

      • Meet Dara
      • Contact
      • Work With Me
      • FAQ
      • Privacy Policy

      Newsletter

      • Sign Up! for emails and updates

      Recipes

      • All Recipes
      • Main Dishes
      • Instant Pot Recipes
      • 30-Minute Meals

      I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

      Copyright © 2022 Cookin' Canuck